Corn (Creamed) Fritters

By MarieR

We love creamed corn, but Creamed Corn Fritters? Say no more! These yummy bites are ideal for you next shindig. Add some pepper jelly and you’ve got a perfect snack everyone will enjoy!
(Need to freeze 1 hour before cooking)
Taste of the South Magazine, May 2014

Ingredients

• 1 (14.75-ounce) can creamed corn
• 1 (15.25-ounce) can whole corn kernels, drained
• 1 1/4 cups all-purpose flour, divided
• 1 1/2 teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• 1 cup cornmeal
• 1 tablespoon sugar
• 1/4 teaspoon ground red pepper (optional)
• 1 cup whole milk
• 1 large egg
• Canola or peanut oil for frying
• Pepper jelly, such as Sweet Melissa’s Jalapeño Dippin' Sauce, optional

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Line a baking sheet with parchment paper. Set aside.
In a medium bowl, stir together creamed corn, corn kernels, ¼ cup flour, and ½ teaspoon each salt and black pepper. Scoop mixture into small mounds, approximately 1 tablespoon each, onto prepared baking sheet. Freeze until firm, approximately 1 hour.
Place cornmeal in a small bowl. In another small bowl, combine remaining 1 cup flour, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, sugar, and red pepper. In a medium bowl, whisk together milk and egg.
In a large stockpot or Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
Dredge each frozen corn nugget first in flour mixture, then milk mixture, then cornmeal. Drop into hot oil, and fry until golden brown, approximately 4 minutes. Drain on paper towels. Serve with pepper jelly, if desired.